Bread from Slow Cooker with Seeds and Nuts Recipe

Published on :

I love homemade bread. As soon as it is baked, I do not wait for it to cool down, I cut it and eat it with cold milk. This love for hot bread I have since childhood. My grandmother often used to bake bread. However, she baked it in a Russian oven. I baked this bread in order to eat it with homemade soft cheese. I adapted to bake bread and other flour products in a slow cooker. Who does not have it, bake bread in the oven. For me, baking in a slow cooker is easier than in the oven. No need to look into the oven every now and then, you can do other things.

The cake of Barley Recipe

Published on :

Recently, I was very interested in barley flour because of its extremely useful properties. It helps in reducing ” bad ” cholesterol due to the high content of beta-glucan. In addition, it is a source of vitamins A, B, PP, as well as iron, potassium, sodium and other trace elements. The useful properties of the product depend on the presence of bran (and hence a large amount of fiber), which perfectly affect the gastrointestinal tract. But baking it has its own characteristics, because it forms too little gluten. Today I want to introduce you to a cake made of barley flour. Cupcake porous, airy, slightly moist.